/ck/ - Food & Cooking

>>19966394
I had the same problem it turned my 2 hour quick dough in to a 6 hour rise.
From my understanding of brewing yeast does not like to be activated outside of their ideal temp range, it's the equivalent of you waking up and taking a freezing cold shower.

So maybe take a small portion of your water and warm that to 43C and bloom the yeast in that then add it to the dough somewhere before the "shaggy" stage when it will still mix in easily